Recipe: Paleo Egg Muffins
Egg Muffins are a win for quick and easy breakfast options. When I make them I make a big batch and keep them in the fridge.
I use whatever vegetables I have left over, so you can go as plain or complex as you like.
- 1 Onion, diced
- Large spoon of coconut oil
- Broccoli, diced
- Handful of Mushrooms, sliced
- Large bowl of spinach
- 6 Eggs
- Salt & pepper to taste
- Handful of grated cheese (if primal, completely optional)
- Fry the onions in some coconut oil over a medium heat
- When the onions soften, add in the broccoli, then the spinach
- Meanwhile beat the eggs and season
- Arrange the muffin cases and spoon the vegetables into the bottom of each case
- Add a pinch of grated cheese to each case (if desired, otherwise leave out)
- Spoon in the egg mixture
- Bake in the oven at 175C (350F) for about 45 minutes
- Enjoy or store in the fridge to enjoy for breakfast tomorrow
This made a good filling late night meal for me, for once I had nearly all the ingredients, apart from onions.
Great , as I can never think what foods go together.
I love these, but the first time I tried them I found they stuck to the paper cases really bad. I bought the silicon cases and have found them to be great xxx
Do they freeze well? Looking for freeze-ahead breakfasts for me when I’m postpartum… 🙂